# FUDI Protein

Pure, complete & regenerative protein from one of the most protein-rich crops per acre on Earth. 

- Canonical URL: https://wefunder.com/fudi.protein
- Entity ID: wefunder:company:176729
- Last updated: 2026-06-11T23:52:51Z
- Generated at: 2026-06-12T03:51:40Z

## Quick facts
- We unlock one of the world's most functional & complete proteins, FOUND IN EVERY LEAF ON EARTH.
- Proven, expert team, made up of former leaders at Eat Just, Beyond Meat, Ripple Foods & more.
- Egg prices spiked 400%; animal proteins are unstable. FUDI's 1:1 replacement is stable & scalable.
- FUDI Protein is a 1:1 replacement for egg white protein, with vast applications across food and bev.
- Strong B2B early market interest from major players in baking, beverages, & ingredient industries.
- FUDI Protein is sourced from regenerative alfalfa, one of the most protein-rich crops per acre.
- Our supply chain and economics set us apart because we get our feedstock for FREE or super low cost.
- We plug directly into the alfalfa supply chain & add value to farmers' existing operations. Win-win.

## Active fundraises
- wefunder:fundraise:136616: 4(a)(6) successful (USD)
- wefunder:fundraise:136615: 4(a)(6) open (USD)

## Story
FUDI Protein delivers one of the world's most abundant, complete proteins (all 9 essential acids, found in every green leaf on the planet) in a pure, highly functional, and cost-effective form, sourced from some of the most widely and sustainably grown crops on the planet.Biochemically known as "RuBisCO", it is a 1:1 replacement for egg protein, has a complete amino acid profile, and is considered by many to be the "holy grail" of protein. We're bringing it directly to food industry leaders in applications ranging from bakery to confectionary to beverages to meat products. It's truly a remarkably versatile ingredient.Why invest today, right here on WeFunder?We want to make this clear from the very start so that you know EXACTLY what an investment today will mean for FUDI Protein and how joining the investor community will make it happen.We're super excited to give our community the opportunity to join the growth of FUDI Protein and have a piece of the pie through community equity fundraising.We're profitably poised to disrupt the $100B+ ingredient industry, starting with the $60B+ protein market.The Problem:We need a solution NOW, but....Our solution will change the way food is made.Our expertise and experience in the food and agriculture industries has taught us what works and what doesn't for a new, sustainable protein to succeed. Not only must it be functional (powerfully replaces animal proteins like eggs, whey, casein, butter, etc...) AND light on the planet, but it MUST be highly affordable and come from an efficient and highly abundant source.Our solution is unique because it combines these critical components; that's why FUDI Protein and our team are poised to succeed.According to The Journal of Food Chemistry (2023), “Based on all its well-studied advantages, it is clear that RuBisCO may be regarded as the ideal protein for both human and animal consumption. The potential applications of this protein for the food industry are vast.” RuBisCO is the only plant-based protein that is just as functional (if not more so in certain applications) as egg protein, and far more functional than soy protein or pea protein.As an ingredient for food manufacturers that currently rely on unstable, costly and unstustainable egg and other animal ingredients, FUDI offers stability, savings and functional superiority in almost ANY application where eggs are the norm.FUDI Protein checks the boxes that a functional protein needs to check, including the super important "sensory" elements of neutral color, flavor and odor.Perhaps most importantly, our ingredient can save companies millions of dollars in their ingredient costs.So, where do we get it from?We extract our protein from alfalfa in mobile processing units directly in the field, immediately after harvest. Thus, we achieve incredible extraction efficiency from super protein-rich biomass and minimize both the cost of extraction and the environmental impact from transportation.More about our financially efficient, farmer-focused supply chain below...but first:Who are we?In addition to the most functional protein in the world, our team is our other differentiator:Dr. Amanda Stiles is a PhD scientist, entrepreneur, and R&D leader specializing in plant proteins, seaweed-derived ingredients, and food technology innovation. She co-founded and served as CTO of Umaro Foods, where she helped build and advance novel food technologies based on ocean-derived ingredients. Her background spans scientific research, product development, process scale-up, and technical leadership in startup environments.Udi's 20+ years of experience leading supply chain, agricultural systems and CPG innovation adds to a perfect team to disrupt the challenged protein industry.Our team is prepared to avoid past pitfalls of the alternative protein industry and successfully bring this protein to the food industry at scale. We've seen firsthand what works and what doesn't at the world's largest, most successful and most valuable alternative protein companies, from the earliest days of the industry.With that 1st-generation alt-protein development and market expertise, we're leading the 2nd generation of alternative protein that could blow away anything available on the market today for food and beverage manufacturers. Future projections are not guaranteed.Our unit economics make this investment a no-brainer.We don't have to build our own supply chain from scratch...it's already one of the most heavily produced crops on the planet, so we save A TON of money on operations.The alfalfa that remains after we extract FUDI Protein is valuable to farmers and to the alfalfa market; it's a highly consistent co-product that saves farmers the cost of processing it themselves (such as drying it).That last point is super important, because......Because the value of the post-processed alfalfa that we give back (or in some cases, sell) to farmers is high for many reasons, farmers are lining up to provide us with vast quantities of raw alfalfa at incredibly low prices, thus allowing us to operate with EXTREMELY LOW COST OF INPUTS (COGS).Financial projections:Like we said, it's a no-brainer.Our supply chain sets us apart...and makes this a financial and sustainability home run.This is Doug.Doug is an alfalfa and dairy farmer in Wisconsin, and like many farmers, he's always looking for new ways to innovate. He grows a LOT of alfalfa, and not only is his soil rich and full of biological activity as a result, but his farm is renowned for embracing data-driven technologies that ensure optimal efficiency and minimal environmental impact.Like thousands of farmers just like him, Doug grows alfalfa that is super rich in protein, and he knows that partnering with FUDI Protein can maximize the value of what he already grows for both the food industry and for agriculture.That last point in the slide above ("... what remains after protein extraction is highly valuable to them") is super important and unlocks our no-brainer economics.Highly sustainable and regenerativeFUDI Protein's alfalfa-derived, functional RuBisCO protein is far more sustainable than egg protein or soy protein, emitting far less GHG's, using less water, and requiring less land to produce an equivalent amount of protein.We have strong early market tractionMajor players in baking, beverages, ingredients and proteins are already expressing strong interest in commercial partnership.Our B2B go to market strategy is built on our strong relationships with many of the world's largest food manufacturers, which can make a huge beneficial environmental impact by transitioning to using FUDI Protein.We have multiple target industries that we are already talking to:And many startups that have raised tens of millions of dollars in the last 12-18 months are knocking on our door to get access to our protein which can make their products succeed (functionally and economically).We're profitably poised to disrupt the $100B+ ingredient industry, starting with the $60B+ protein market.AI tools help us rapidly identify the most appropriate applications for our protein...and the companies that can greatly benefit from using it.FUDI uses AI tools to match our protein’s powerful functionality to companies, products and tailor protein functionality to customer needs, fast-tracking R&D, formulation, and go-to-market strategies with major food companies.Early, discounted investment opportunity: Specifically:THANK YOU FOR JOINING US AND PARTICIPATING IN THE GROWTH OF THE FUTURE OF FOOD!FREQUENTLY ASKED QUESTIONS (FAQ):Product and Technology1. What is RuBisCO, and how is it different from other plant proteins (pea, soy, rice)?RuBisCO (Ribulose-1,5-bisphosphate carboxylase/oxygenase) is the most abundant and highly functional protein on Earth, found in every green plant leaf. Unlike other plant proteins (pea, soy, rice), RuBisCO is completely flavorless, colorless, and odorless, making it ideal for clean-label food applications. Our experience is that It offers superior functionality, including high solubility, gelling, foaming, emulsification, and water retention, making it a true 1:1 replacement for egg white protein. Our RuBisCO protein is derived from protein-rich alfalfa using a proprietary, scalable extraction process designed to maximize purity and performance.RuBisCO is a complete protein, with all 9 essential amino acids and is highly functional in food applications (emulsification, binding, gelling, foaming, high solubility, etc…). This is not true for other seed-based proteins, such as soy, pea, chickpea, fava, lupin, etc… The seed proteins have various types of storage proteins, specifically various globulins, with various functional “abilities”, but none has it all. RuBisCO does. Working at Eat Just for 7 years (and my co-founder at Impossible Foods, JUST and Every Co), it was clear that these seed proteins simply suck at doing things we use eggs for. But RuBisCO is a 1:1 egg white protein replacement, as it mimics albumin in functionality. We’re not competing with other plant proteins….we’re competing with eggs, whey, casein, etc…2. How does FUDI’s RuBisCO match the functionality of egg white protein (gelling, foaming, emulsification)?FUDI’s RuBisCO has been scientifically validated to offer the same key functional properties as egg white protein due to its unique protein structure. These properties have been tested and confirmed through internal R&D, pilot trials, and third-party evaluations. Our protein demonstrates superior performance in baking, beverages, dairy alternatives, and plant-based meats, offering a reliable 1:1 replacement.3. What makes FUDI Protein’s RuBisCO unique? The primary differentiator is that our unique extraction tech, which allows us to make a protein that is pure - colorless, flavorless, odorless. The biggest ingredient companies are asking for something better than what they've sampled so far from other sources. And our protein has a great nutritional profile and very high PDCASS score.However, the other unique element is in the supply chain. We're:Cheap because our feedstock is super cheap due to the proximity to existing supply and the valorization of the coproduct/post-extraction biomass (farmers are giving us the alfalfa at first for free because it's so abundant and they get value from what's left after we extract some of the protein).Fast because we plug directly into an existing supply chain of protein-rich alfalfaFresh because we process biomass in the field directly from harvestLow carbon and water impact because we don't have to grow our own feedstock for the protein, our crop is regenerative and perennial, we don't have to transport it far distances, and we rely primarily on rain-fed irrigation in the Midwest.Efficient because we use the most protein-rich commercial crop cultivated on Earth.4. Is the technology patented? What is your IP strategy?FUDI Protein’s extraction process is protected by proprietary technology and is currently patent-pending. Our IP strategy includes securing method patents on our extraction process, formulations, and unique applications of RuBisCO in food and beverage products. We prioritize strong IP protection to maintain a competitive advantage.5. Do you use discarded biomass for protein production, or is it material that is commercially grown for market? NO, we do not use discarded or residual biomass for protein production. Our business model relies on working with farmers to plug into their commercial alfalfa production supply chain, utilizing the alfalfa that they grow specifically for us and for feed.6. How does the mobile processing model work? Are you developing this technology in-house or partnering with a manufacturer?FUDI’s mobile processing units are designed to operate directly at alfalfa farming sites, reducing transportation costs and maintaining protein quality by processing fresh biomass immediately. We have developed a prototype in-house and are refining the model with engineering partners. Our scalable approach allows for efficient decentralized production.7. What are the environmental benefits of your protein compared to traditional plant and animal proteins?FUDI’s RuBisCO is derived from alfalfa, a perennial, nitrogen-fixing crop that regenerates soil, requires no chemical fertilizers, and is highly water-efficient. Our mobile processing model further reduces carbon emissions by eliminating long-distance transport of raw biomass. Compared to animal proteins, RuBisCO has a dramatically lower carbon footprint, water usage, and land use.8. What is the co-product produced during your process? What are its potential uses and value?Our process generates a highly consistent alfalfa co-product with customizable moisture levels, optimized nutritional content, and flexible formats (pellets, powder, flakes). This co-product can be used as a high-value feed ingredient for livestock, a soil conditioner, or even a natural fertilizer, creating a circular value chain for alfalfa producers.9. Which farmers are you partnering with? Are these partnerships secured by contracts? FUDI has established relationships with leading alfalfa growers in the United States, including renowned sustainable farms from California to Wisconsin. We are in the process of formalizing supply agreements with these partners to ensure a secure, scalable supply chain.Market Traction and Commercial Strategy10. How much are you raising in this round, and what is the target valuation?FUDI Protein is raising up to $1.2M in this pre-seed round at a $3 million valuation cap. These funds will be used to scale pilot production, complete commercial trials with major food partners, and accelerate market adoption.11. What will the funds be used for?Funds will be allocated to pilot production expansion, technology optimization, regulatory approvals, customer acquisition, and team growth. Our focus is on proving commercial viability and scaling production.12. Have you secured any commercial partners or LOIs? Can you name them?We are in active discussions with leading baking, beverage, and protein companies, with several NDAs in place and LOIs on the way. Names can be disclosed under NDA.13. How will you scale production to meet customer demand?We will scale by expanding our network of mobile processing units at alfalfa farms, coupled with a centralized processing facility for final refinement and packaging. Our scalable model reduces logistics costs and maximizes production efficiency.14. Are there any safety or regulatory certifications for FUDI Protein (FDA, GRAS status, etc.)?FUDI Protein is pursuing GRAS (Generally Recognized As Safe) status with the FDA and conducting extensive safety and allergen testing to ensure compliance with U.S. and international regulatory standards.15. How do you ensure consistent quality and performance of RuBisCO across different batches?We maintain strict quality control protocols, including standardized processing parameters, regular batch testing, and customer feedback monitoring. Our decentralized mobile processing model also ensures freshness and consistency.16. Who are your direct competitors in the plant protein space, and how do you stand out?Competitors include pea, soy, and other plant protein suppliers, as well as emerging next-gen proteins (microbial, precision fermentation). FUDI stands out with a unique RuBisCO protein offering superior functionality, flavor neutrality, and a scalable, regenerative production model.However, it's important to point out that our primary target is the egg and other animal protein ingredient industry.17. What are your projected financials (revenue, margins, and profitability timeline)?We project achieving gross margins of 60% by Year 3, with $10 million in revenue by Year 5, driven by scalable production, strong customer demand, and optimized cost structure. Future projections are not guaranteed.18. Compared to Soy, how can alfalfa have the most protein per acre? When considering the entire plant, including leaves, stems and seeds, alfalfa has more protein than soy, peas, or other legumes. See the Journal of Economic Botany: https://link.springer.com/article/10.1007/BF02904274Protein per hectare vs soya and peasSoya: 29.5% protein, 14.5% moisture; 50 bushels (3000 lbs) per acre: 935 lbs protein per acreAlfalfa: 20% protein, 5 MT (11,000 lbs) dry matter per acre = 2,000 lbs protein per acreAlfalfa:Alfalfa's high protein content, combined with its yield, makes it a leading protein source for animal feed. A good yield of 5 tons of dry matter per acre, with a 20% protein content, translates to 2,000 pounds of protein per acre.Soybeans:Soybeans also produce protein, but not at the same rate as alfalfa. A soybean yield of 50 bushels per acre results in approximately 935 pounds of protein per acre.PLEASE SEND US ANY ADDITIONAL QUESTIONS!

## FAQ
1. **1) Given that you are patent pending, can you share what extraction breakthroughs you have discovered since the work in the 80s to extract "Fraction I protein" later renamed "RuBisCO" from other plant's leaves? 2) What kind of inputs (water, chemicals, energy) do the processin...**
   - Thanks William, great questions. Let me take them in order and be upfront where I have to hold something back. 1) Extraction breakthroughs: The 70s/80s work proved you could extract RuBisCO from leaves, but those processes weren't built for food; the material wasn't clean, white, or functional enough at a workable cost. What's changed since is better separation science, better preservation of protein functionality through processing, and a sharper view of which feedstocks make the economics w...
2. **Hi Udi, Thanks for the detailed previous response to William— really appreciate you being upfront about what you can and can’t share publicly. I’m still trying to understand the commercial side of the opportunity a bit better, especially around scale-up and cost competitivenes...**
   - Hi Jonathan, Good questions. Let's hop on a call to discuss. You can email me at udi@fudiprotein.com to schedule. Here is where things stand at a high level, with the caveat that a few specifics sit in commercially sensitive territory and are better covered in a data room or under NDA. 1. Extraction yield. We will have firmer numbers once pilot data is in hand. I am not putting specific extraction ratios in writing yet, since they sit at the core of our process IP, but I am comfortable saying...

## Team
- Udi Lazimy (CEO and Co-Founder)
- Amanda Stiles (CTO (Fractional))

## Recent posts
-  (2026-06-09T22:44:18Z)
- FUDI in TIME Magazine Today! (2026-06-01T20:54:47Z)
- "FUDI Protein wants to turn America’s alfalfa fields into the next great protein infrastructure network" (see story!) (2026-05-28T18:26:45Z)
- Hard truth: Food manufacturing is HARD. Making a physical ingredient requires a lot of resources. But thankfully we know how to do it, and have done it many times before. WeFunder investors truly help us make it happen, since capital is one of the most important keys to unlock ability to bring our protein to market. Thanks! (2026-05-26T15:18:07Z)
- (AI is weighing in) Fudi Protein's RuBisCO Bet: The High-Stakes Race to Solve Egg Protein's Functional Gap (2026-05-21T19:28:58Z)
- And We're Live! (2026-05-18T23:45:24Z)
- A market signal worth sharing (2026-05-18T17:25:38Z)
- This month's wins + last push before going public (2026-05-14T16:22:09Z)
- We're in AgFunder News Today! (2026-05-01T20:59:03Z)
- Vegconomist published a story about FUDI x Green Boy today! (2026-04-30T22:14:51Z)
- We're making protein! (2026-04-15T05:06:22Z)
- 🌿 The alfalfa has landed. Let's go. (2026-03-15T00:43:56Z)
- 🚀 FUDI Protein – Action Required to Confirm Your Investment (2026-02-24T15:23:32Z)
- FUDI Selected for Two Major Global Accelerator Opportunities (2026-02-19T14:29:02Z)
- Major Leader in Protein Sales/Distribution Joins FUDI Protein as an Investor (2025-12-18T17:34:47Z)

## Q&A
- Q: Hi Udi, Thanks for the detailed previous response to William— really appreciate you being upfront about what you can and can’t share publicly. I’m still trying to understand the commercial side of the opportunity a bit better, especially around scale-up and cost competitiveness. A few follow-up questions if you’re able to share at a high level: 1. Once you have pilot-scale data, will you be able to share an approximate extraction yield per tonne of alfalfa input, even as a range? 2. What cost per kg of finished protein are you ultimately targeting at pilot scale and then at commercial scale? 3. Which benchmark are you mainly trying to beat on cost and functionality — egg white protein, whey, soy isolate, pea protein, or another ingredient? 4. What is the expected timeline for kilo-scale production and customer sampling? 5. Have any food companies committed to paid trials, LOIs, formulation work, or similar once samples are available? 6. What regulatory pathway are you following, and when would you expect to submit for GRAS review? 7. How much funding do you think is needed to reach pilot-scale proof and meaningful customer validation? I understand some details may be commercially sensitive, so even directional answers or ranges would be helpful. Thanks again — I really like the mission here and just want to better understand the key milestones before deciding whether to invest.
  - A: Hi Jonathan, Good questions. Let's hop on a call to discuss. You can email me at udi@fudiprotein.com to schedule. Here is where things stand at a high level, with the caveat that a few specifics sit in commercially sensitive territory and are better covered in a data room or under NDA. 1. Extraction yield. We will have firmer numbers once pilot data is in hand. I am not putting specific extraction ratios in writing yet, since they sit at the core of our process IP, but I am comfortable saying our yields support a cost structure we believe is competitive within the RuBisCO category. Happy to go deeper on this as we move into the institutional conversations. 2. Cost per kg. Same caution on exact figures. The aim is to land at or below the functional benchmark we are displacing (see point 3). Our model is built around lower COGS than other RuBisCO producers, driven by sourcing directly from alfalfa farmers, processing close to the field, and returning the byproduct to farmers as premium feed, which strengthens the overall economics. Specific dollar-per-kg targets at pilot and commercial scale are something I would share in a data room rather than an open channel. 3. Benchmark. Our first functional target is egg white protein, which is where RuBisCO's profile lines up most directly: complete amino acid profile, neutral taste, white color, high solubility, and gelling and foaming performance. Over time the broader reference set includes other complete and functional proteins manufacturers rely on, but egg white is the clearest near-term comparison on both cost and functionality. 4. Timeline. We are moving from validated lab-scale extraction toward kilo-scale production this month, with customer sampling to follow once we have consistent pilot material. I would rather give you a real timeline tied to funding milestones in a direct conversation than commit to a date in writing that depends on the round closing. 5. Commercial commitments. We are in active conversations with food companies, and the formal steps (paid trials, formulation work) begin once sample material is available, which is the gating item. The sampling program is built specifically to convert strong interest into paid validation. We have strong interest and MTAs under review today with several companies. 6. Regulatory. The pathway is self-affirmed GRAS, with the option of a subsequent FDA GRAS notification, which is the standard route for a novel food protein like this. Timing for submission depends on pilot progress and the supporting safety and compositional data, so I would frame it as a function of the next stage rather than a fixed date today. 7. Funding to reach pilot proof and validation. The current round is sized to carry us through pilot-scale proof and the first wave of customer validation. I am glad to walk you through the use of funds and the milestones each tranche unlocks. For context, the WeFunder round runs alongside our institutional raise as a deliberate part of the plan, not a substitute for it. Some of the above is forward-looking and not a guarantee of outcomes. Happy to set up a call and open the data room so I can give you the firmer numbers behind these directional answers.
- Q: 1) Given that you are patent pending, can you share what extraction breakthroughs you have discovered since the work in the 80s to extract "Fraction I protein" later renamed "RuBisCO" from other plant's leaves? 2) What kind of inputs (water, chemicals, energy) do the processing units require and what are their general costs per feedstock metric ton? 3) Can you share more details from your Phase I extraction you posted about in March/April? Amount of RuBisCO extracted per input amount? What process areas are still being worked? What is the schedule for subsequent extraction experiments? The world very much needs more efficient sources of protein. I hope FUDI is successful!
  - A: Thanks William, great questions. Let me take them in order and be upfront where I have to hold something back. 1) Extraction breakthroughs: The 70s/80s work proved you could extract RuBisCO from leaves, but those processes weren't built for food; the material wasn't clean, white, or functional enough at a workable cost. What's changed since is better separation science, better preservation of protein functionality through processing, and a sharper view of which feedstocks make the economics work. Alfalfa is central to our answer. The specific novel steps are the subject of pending IP, so I can't detail them here. 2) Inputs and costs: Directionally, our process is aqueous; water as the main solvent, not harsh chemicals. That's a deliberate choice for food-grade output and cost structure. Energy and water intensity per ton of feedstock are being characterized at pilot scale right now; I'd rather share validated pilot numbers than lab extrapolations. Happy to go deeper under NDA. 3) Phase I: The March/April milestone produced our first real protein samples from alfalfa at lab scale; the gate we needed to pass before scaling up. I'm holding back specific yields, the process areas still being optimized, and the experiment schedule; those are competitively sensitive and will shift at pilot scale. What's next publicly: kilo-scale production, pilot partnerships, continued customer sampling, IP filings, and the start of regulatory work. Thanks again for engaging seriously — more efficient protein is exactly the problem we're trying to solve.